Truffle Spring Rolls

Stuffing Ingredients 
2 onions  
2 carrots 
1 small cabbage 
250g soy sprouts 
25ml truffle oil 
100g truffle pâté

Roulade Ingredients 
8 Filo pastry sheets
990g sunflower oil  

Stuffing process 

  1. Cut all the vegetables in to julienne and cook over high heat in a wok. Add the truffle oil as you go. 
  2. Let cook for 5 minutes, then turn off the heat. Add the soy and truffle pate. Let it cool. 

Roulade Process and Finishing

  1. Cut the filo pastry sheets and place 2 tablespoons stuffing on it. Wrap it up to roulade. 
  2. Fry the roll at 160 degrees Celsius until they are golden brown.  
  3. Drain from oil and serve! 

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